Wick’s Pies was looking for food bloggers to compete in a food blogger recipe challenge. I am honored that I was one of the 30 bloggers chosen for this contest.
Each food blogger was sent Wick’s 9” Dough Circles to create original recipes in the following 3 categories:
- Center of the Plate (Entrée)
- Dessert
- Breakfast
I knew for a dessert, I had to make a fall pie. This time of year, there is always a debate of Team Pumpkin or Team Apple. For me, it’s soooo hard to choose. I say Team Pumpkin & Apple!
Loading ...Since we just had went apple picking at our local orchard this past week, I decided to try a spinoff of my absolute favorite Streusel Topped Pumpkin Pie, but with a twist. I added my homemade Apple Butter to the mixture. Don’t worry, if you don’t have homemade on hand, you can easily use store bought. Let me just tell you this turned out amazing. It tasted even better once I put in fridge for a few hours after baking to let the flavors mingle. Add a dollop (or two!) of Cool Whip and Mmm…mmm…good. I will definitely be making this again for Thanksgiving. It will sure be a true hit!
Wick’s Pie Crusts is unlike ANY other pie brands in your grocer’s freezer. Every pie baker and pie lover knows the crust makes all the difference. Wick’s Pies remains loyal to a slower, more traditional pie baking method – involving small-batch mixers and dough-rolling process that takes the time necessary to achieve a genuine flaky crust.
- 1 - 9" Wick's Pie Crust, thawed from freezer and placed into pie baking dish
- 1- 15 oz can solid pack 100% pumpkin
- 1 cup apple butter
- ¼ cup light brown sugar
- ½ tsp ground ginger
- ¾ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 3 eggs, lightly beaten
- 1 cup milk
- Streusel Topping
- ½ cup quick cooking oats
- ½ cup light brown sugar
- ¼ tsp ground cinnamon
- ¼ cup chopped pecans (optional)
- ¼ cup butter, softened
- Preheat oven to 425 degrees.
- Place pie crust in 9" baking pie crust pan.
- In a large bowl, mix all pie filling ingredients: pumpkin puree, apple butter, brown sugar, spices, salt, eggs, and milk.
- In a small bowl, mix all Streusel Topping Ingredients and set aside.
- Pour pumpkin filling into pie crust.
- Bake for 15 minutes and then reduce temp to 350.
- Continue to bake for 30-35 minutes. Use pie crust shield if needed to prevent edges of crust from burning.
- Pull pie out of oven and sprinkle Streusel Topping all over top of pie.
- Place back into oven and bake for 10-12 minutes until knife inserted into pie comes out clean. Let cool for at 45 minutes to an hour.
- Then, refrigerate for at least 4 hours before serving.
- Serve with a dollop or two of Cool Whip
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#WicksPies #TrustTheCrust #InCrustWeTrust
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Website: https://www.wickspies.com
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